Nadine's
Best Recipes
| Cranberry
Mousse |
|
1 can
(20-oz) crushed pineapple in juice
1 cup water 1 large pkg Jello, strawberry, raspberry or cranberry 1 can (1 lb) whole cranberry sauce 3 Tbsp fresh lemon juice 1 tsp fresh grated lemon peel ¼ tsp ground nutmeg 2 cups sour cream ½ cup chopped pecans Drain pineapple well, reserve juice. Add juice to water and Jello. Heat to boiling point, stirring to dissolve Jello. Remove from heat, blend in cranberry sauce. Add lemon peel and juice, also nutmeg. Chill til mixture thickens slightly. Blend sour cream into gelatin mixture. Fold in pineapple and pecans. Pour into 2-qt mold. Chill til firm. Serves 8. What would the holidays be without this special salad?—Peggy I’m not a Jello fan, but this, Ladies and Gentleman, is simply divine.—Keith |